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Rachael Ray

Caesar's Scampi

Serve with Spinach and Artichoke Stuffed Portobello Mushrooms with Tomato and Bread Salad.

Serve with Spinach and Artichoke Stuffed Portobello Mushrooms with Tomato and Bread Salad.

Ingredients

  • 1/4 cup extra-virgin olive oil (EVOO), eyeball it
  • 1 teaspoon anchovy paste
  • 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
  • 1 lemon, zested and juiced
  • 2 large cloves garlic, chopped or grated
  • Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 hard boiled eggs, finely chopped

Preparation

Heat the EVOO in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire.

Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat.

Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.

Ingredients

  • 1/4 cup extra-virgin olive oil (EVOO), eyeball it
  • 1 teaspoon anchovy paste
  • 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
  • 1 lemon, zested and juiced
  • 2 large cloves garlic, chopped or grated
  • Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 hard boiled eggs, finely chopped

Directions

Heat the EVOO in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire.

Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat.

Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.

Tags:30 Minute Meals, appetizers, eggs, fish and seafood, sauté, undoRS